Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes Tasty Recipes

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Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

"Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them."

Ingredients :

• 4 1/2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 (15 ounce) can pumpkin puree
• 1/2 cup coconut milk
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons white sugar
• 1 teaspoon oil, or as needed

Instructions :

Prep : 10M	Cook : 2M	Ready in : 20M

• Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
• Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
• Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Notes :

• You can substitute honey, agave nectar, or maple syrup for the white sugar.

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